Pickled Red Beets, pickled golden beets, pickled turnips, pickled yellow beets, beets powder, pickled red beets encapsulation and balsamic caviar.
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 I just love this dish.
So I started from a whole lamb, I saved the saddle and then I cut off the striploin and tenderloin. I vacuum packed the striploin and sous vided it with garlic and rosemary. The tenderloin is cooked on the plancha with garlic, rosemary and beurre noisette. I made a delicious and classic eggplant caviar the day before to intensify the flavour, salted roasted carrots and a few cherry tomatoes. The lamb rillettes it's made from the trims of the saddle with a lots of spices, then breaded and fried. The lamb jus was made from its own bones and infused with rosemary and black pepper. 
I made the tartare using yellow and red tomato concasse, shallots, capers, gherkins, parmesan and balsamic vinegar. Mixed all together and well seasoned. I served it with home made ricotta and focaccia.
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AuthorChef Michele Pizzulo Categories |
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